September 3, 2019
Asian Pesto Chicken Salad
This salad is bright and fresh with a fun spin on classic pesto sauce as the dressing. The pesto is adapted from Ming Tsai.
Servings: 8
Calories: 395kcal
Ingredients
Pesto Sauce
- 2 jalapeno chiles stemmed and seeded (leave out if avodiding nightshades)
- 8 garlic cloves
- 1 tablespoon monk fruit
- 1 tablespoon fresh ginger grated
- 1 cup roasted salted macadamias
- 1 tbsp lemon zest 2 lemons
- 6 tablespoons lemon juice 2 lemons
- 2 cups avocado oil
- 1 cup basil 1 whole bunch
- 1 cup mint 1 whole bunch
- 1 cup cilantro 1 whole bunch
- 1 teaspoon salt
- 1/2 teaspoon pepper
Salad
- 3 pounds boneless, skinless chicken breasts pre-cooked and diced
- 1 batch pesto sauce
- 1 pint cherry tomatoes halved (or swap with 2 medium avocados, diced if avoiding nightshades)
- 1/2 pound arugula
Instructions
- Combine all pesto ingredients in a blender and puree until smooth.
- Mix all salad ingredients except arugula until well coated. Place a large handful of arugula on each plate and top with the chicken salad to serve.
Notes
Nutrition using avocado in place of cherry tomatoes: Calories 424, Carbs: 9, Fiber: 4, Fat: 27, Protein: 39
Nutrition for the chicken with the pesto (no arugula and avocado or tomato): Calories: 377, Carbs: 6, Fiber: 2, Fat: 23, Protein: 38
Nutrition Facts
Asian Pesto Chicken Salad
Amount per Serving
Calories
395
% Daily Value*
Fat
23
g
35
%
Saturated Fat
4
g
25
%
Cholesterol
109
mg
36
%
Sodium
507
mg
22
%
Potassium
1008
mg
29
%
Carbohydrates
9
g
3
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
39
g
78
%
Vitamin A
1583
IU
32
%
Vitamin C
33
mg
40
%
Calcium
100
mg
10
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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